Cauliflower Anchovy And Olive Salad Food

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CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES



Cauliflower With Anchovies and Crushed Olives image

In this versatile side dish, cauliflower is both sautéed (for flavor and tenderness) and left raw (for crunch), then dressed with warm, crushed olives and melted anchovies. The preserved lemon, which is optional, may seem like a bit much given all the other salty, briny ingredients, but its punch does a lot to bring everything together.

Provided by Alison Roman

Categories     vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil, plus more for serving
4 anchovies
1 small head cauliflower, cut into small florets
Kosher salt and black pepper
¾ cup green olives, such as Castelvetrano, pitted and crushed
2 tablespoons fresh oregano or marjoram
2 scallions, thinly sliced
½ preserved lemon, thinly sliced (optional)
1 tablespoon white-wine vinegar or fresh lemon juice, plus more to taste
½ cup parsley, tender leaves and stems

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
  • Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
  • Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 2 grams

WHOLE ROASTED CAULIFLOWER WITH ANCHOVY SAUCE



Whole roasted cauliflower with anchovy sauce image

Make this gloriously golden roasted cauliflower as an ideal dinner party main. Serve with buttery cauliflower leaves and an addictive anchovy sauce

Provided by jospizarro

Categories     Main course

Time 1h20m

Number Of Ingredients 10

1whole large cauliflower
olive oil , for drizzling
2 banana shallots , finely chopped
3 garlic cloves , finely sliced
good pinch dried chilli flakes
8 salted anchovies , finely chopped
600g tomatoes , finely chopped
75ml vegetable stock
100ml double cream
50g salted butter

Steps:

  • Heat oven to 200C/180C/gas 6. Remove the leaves from the cauliflower and set aside to use later. Bring a large pan of salted water to the boil and blanch the cauliflower for 4-5 mins. Drain well.
  • Put the cauliflower in a roasting tin and drizzle all over with olive oil. Season well and roast for 40-50 mins until tender and golden.
  • Meanwhile, make the sauce. Drizzle a little oil in a pan and gently fry the shallots for 10 mins until softened. Add half the garlic and the chilli flakes and cook for a minute more. Add the anchovies and let them dissolve, then add the tomatoes and stock.
  • Season and cook for 10-15 mins until the tomatoes have broken down. Add the cream and bubble for another minute.
  • Heat the butter in a separate pan with the rest of the garlic and fry the cauliflower leaves with plenty of seasoning. Serve the cauliflower on the buttery leaves, with the anchovy sauce spooned over the top.

Nutrition Facts : Calories 254 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES



Charred Cauliflower With Anchovies, Capers and Olives image

This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.

Provided by David Tanis

Categories     vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 medium cauliflower (about 1 1/2 pounds)
Salt
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
1/2 cup roughly chopped good-quality green or black olives
1 tablespoon capers, rinsed, patted dry and roughly chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Pepper
1/2 teaspoon red-pepper flakes, or to taste
1/2 cup roughly chopped parsley
3 tablespoons chopped scallions

Steps:

  • Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
  • Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
  • In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
  • Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
  • Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
  • To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram

CAULIFLOWER, ANCHOVY AND OLIVE SALAD



Cauliflower, Anchovy and Olive salad image

I make this salad for work functions, sometimes using half cauli and half broccoli. It's ok to make the day before too. Don't tell anyone about the anchovies and they won't notice!

Provided by JustJanS

Categories     Cauliflower

Time 33m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 heads cauliflower, chopped
160 g pitted black olives, chopped
90 g capers, drained
1 medium red Spanish onion, finely chopped
1/2 cup finely chopped flat leaf parsley
3 tablespoons fresh basil, finely chopped
1 (56 g) can anchovy fillets, drained and chopped
80 ml lemon juice
60 ml balsamic vinegar
2 cloves garlic, crushed
310 ml olive oil

Steps:

  • Boil, steam or microwave cauliflower until tender (about 3 minutes).
  • Drain, rinse under cold water, drain well.
  • Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
  • DRESSING: Combine all ingredients in a jar, and shake well.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS



Cauliflower Salad with Olives and Capers image

Categories     Salad     Blender     Fish     Olive     Vegetable     Side     Quick & Easy     Buffet     Vinegar     Cauliflower     Hot Pepper     Winter     Capers     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 11

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

Steps:

  • In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
  • Make vinaigrette:
  • In a blender blend vinaigrette ingredients until combined well.
  • Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.

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